Another process point of interest is the use of the two different cultures:
A Mesophilic culture that does best at 86F and is well on its way to dying off at 104-106°F.
A Thermophilic culture that does well at 104-112°F (Optimum temperature range).
Considering the Mesophilic cultures, the milk is initially heated to 86°F but remains there just long enough for the Mesophilic culture to begin developing (about 30-45minutes) before the temperature is raised to 104-106°F and the Mesophilic culture dies off.
The obvious question is, why bother adding the Mesophilic just to kill it off, since it is not allowed to live long enough to carry out its primary role of converting milk sugars to lactic acid?
The answer to this points us to the secondary function of most dairy bacteria. Their secondary role is the release of enzymes following the death of the cell. These have been found to function heavily in the breakdown of proteins during the aging process. These protein changes will be realized in the final texture of this cheese.
The Thermophilic culture on the other hand, will be comfortably working at its optimum temperature. This is a much higher initial starting temperature than most other Thermophilic cheeses use.
3. Also of note is that Butterkase is normally a very mild cheese due to a restrained development of acid and can be found with a slightly acid taste as well as a sweeter version. This is usually controlled by varying the availability of lactose during the process. The sweeter version has a good portion of the lactose taken out and replaced with warm water before the curd is drained. This is known as a 'washed curd' process and is similar to that used in the making of Gouda cheese.
I will fully detail these two options below.